|Recipe from: richestoragsbydori|
Image credit: Doris
New England Clam Chowder
“Today was the perfect day for soup.” Doris
4 (6.5-ounce) cans minced clams
2 (8-ounce) bottle clam juice
Water, if necessary
1/2 stick of butter
4 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces
1 onion, chopped fine
2 t. minced garlic
2 tablespoon unbleached all-purpose flour
4 large red potatoes, scrubbed and cut into 1/2-inch pieces
1 large bay leaf
1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
1 1/2 cups heavy cream
1 tablespoon minced fresh parsley leaves
Drain clams, save the juice.
Add the bottled clam juice to the clam juice until it measures 2-1/2 cups (if short, add
enough water to make up difference).
Cook bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes.
Add in onion and cook until onion has softened and bacon is crisp, about 5 minutes.
Stir in the minced garlic and cook 30 seconds.
Stir in flour and mix for about 1 minute and add the butter.
Slowly whisk in clam broth.
Stir in potatoes; add bay leaf, and thyme.
Bring to a simmer and cook until potatoes are tender, about 15 to 20 minutes.
Stir in clams, heavy cream, and parsley.
Return to a simmer briefly, and then remove from heat.
Discard bay leaf, and season with salt and pepper to taste.
I topped mine with cheese, parsley and oyster crackers.
Serve with bread and butter.
Recipe adapted from One Perfect Bite.
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